Roasted Red Pepper And Sweet Potato Soup Gluten Free Recipes

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

ROASTED SWEET RED PEPPER SOUP

Steps:

• In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
• Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
• In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil). Garnish with additional fresh basil and fresh ground black pepper, if desired.

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

ROASTED RED PEPPER AND SWEET POTATO SOUP (GLUTEN-FREE)

Steps:

• Roast bell peppers. For instructions on how to roast peppers, please Google.
• Peel the roasted peppers and slice them into strips. Set aside.
• Heat butter or olive oil in a soup pan and sauté the chopped onion until it becomes translucent.
• Add pepper strips and diced potatoes.
• Add vegetable stock or water & soup base enough to barely cover the vegetables.
• Cook until the vegetables are tender.
• Purée the soup using a blender or hand blender.
• Season with salt and pepper.
• Infuse love and serve!

MEATLESS SWEET POTATO BURRITO BOWL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
• Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
• Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
• Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
• At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
• Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.